A Beginner’s Guide On How To Do Latte Art

Every person’s regular fix is among the essential things to look forward to at any time of the day for all coffee lovers at large. Coffee lovers can agree with me that several parameters affect the level or how much you will get to enjoy what you have prepared using a coffee press coffee maker. To most individuals, making a good espresso shot of art in itself is their choice.

For those who would like to enjoy their coffee with milk, there are chances that they might have come across various kinds of art at large. This art is nothing other than the latte art; these are fascinating patterns that are prepared in the foam purposely to top your espresso drink. For those who are eager to learn how to make latte art, this is the project to read.

Expert makers claim that two key ingredients are required to prepare a cup of latte. These are some properly textured streamed milk and fresh espresso shot that has adequate crema amount.

With all these said, let’s learn key pouring aspects to come up with the best of best latte art for you.

How to make latte art

1st phase of preparation

Come up with perfect foam: Start by pouring enough one cup of cold milk of temperatures at 1˚C or 34˚Fto a steam pitcher. For this to be done right, below are steps to follow;

Start by placing the pitcher into a refrigerator or freezer for a period of about half an hour before you plan to use it. This will allow you more steaming time for the milk and thereby reducing scalding risks. At the same time, the cream will become easier to handle and also stiffer.

You should have in place a liquid thermometer to allow you know when you’re required to get your milk off from the steamer so that it won’t scald. Try your best to heat the cream below boiling for some measurable time to avoid scalding to take place.

Secondly, it’s time to place a steam wand the pitcher bottom, followed by turning on the steam and slowly raise the wand till you see it is closest to the milk tip. The pitcher should be lowered as the milk gets on to rise to make the steam wand stay somewhere like a centimeter away from the milk tip. At this time, you should be alert so that the milk doesn’t form any big bubbles or overstretch. This step will allow you to come up with smooth, velvety milk, avoiding coming up with foam that will rest at the top part of your drink.

Thirdly, the milk should be allowed to boil to 37˚C and after that place the steam wand right deepest into the milk, and you should consider doing this on the pitcher side so that you have a counterclockwise spinning of the pitcher. Follow by spinning your milk in the counter-clockwise direction as you ensure the steam wand remains at the pitcher’s bottom part.

Next is to maintain the spinning motion until the temperature of the milk hits 65˚C and never allows it to attain a temperature of 71˚C. While doing all these, you should ensure that you keenly watch the steamer tendency and make appropriate adjustments. Other steamers will heat milk quick, so you need to be careful to get it out when it reaches 10˚F before the limit is attained to avoid it scalds. You should aim at achieving small and light bubbles so that you will, in the end, obtain light foam that won’t compromise on your body at large.

You would have completed the first preparation phase. Follow by shutting the steam, and after that, get off the wand and thermometer from your milk. Clean these using a wet cloth.

Finally, allow the milk some time to settle so that it attains a more velvety texture and then vigorously swirl it. In case there are any bubbles you will notice, consider pounding the pitcher several times on the counter before you get on swirling for another thirty seconds.

 2nd preparation phase

Time to pull the Espresso: Immediately you foam your milk, you should start making the shots at large. Every espresso shot contains ground espresso measuring between seven and eight grams. Tamp down to the portafilter using a pressure of about thirty to forty lbs.

At this time, you should be pressing down at the bathroom scale to get a hint of the amount of force that is to be applied before you get to the portafilter. But then, to the adults, you should use as much force as you can when you make presses using one hand.

You can use a burr grinder if you need extra freshness. This will allow you to take control of how coarse or fine the grinds attained.

Follow up by pulling the shots now. The best one is that with a little cream in it. To attain all these, here are tips you should use;

The best or ideal espresso shot can be pulled for 24 seconds. Pulling it close to this time tends to be sweetest.

The strength amount that is exerted during the process of tamping down on the available espresso grounds affects the extraction length directly at large. You need to use enough force so that it is extracted evenly and slowly. The espresso will be extracted too fast in case enough tamping pressure is not applied.

You would have completed this preparation phase. It’s now time to pour the extracted shots into a container that has a big mouth. Never let them stay over ten seconds before you add some milk.

3rd preparation phase

Pouring the espresso art and the milk: As a reminder, there is a need to mind big on the position, height, and the flow when considering to pour the steamed milk. To have it best, here are steps you should follow;

Begin the process a little high until the cup gets nearly full halfway. Follow by lowering the pour until it gets closest to the crema so that the foam will make an appearance.

Move right from high to low and ensure that the process is done at a steady speed at large.

Pour steadily while holding the cup at an angle. The crema will break if you pour at a fast speed. At the same time, making a slow pour may cause it to be left-back.

Be careful and start moving your pitcher from one side to the other using a gentle wrist movement and pour to the cup’s back when you see it nearly half full.